Physical, chemical and microbiological changes in liquid micellar casein concentrates induced by high-pressure treatments

Microfiltration and diafiltration were conducted to obtain 3 distinct levels of liquid micellar casein concentrates from raw skim milk: 8, 10 11.5 g casein/100 g. All the subjected 300, 450 600 MPa for 5 min. The physicochemical microbiological changes in matrix studied compared with their untreated counterparts on day production after storing samples 7 d at °C. Slight pH correlated pressurization; higher pressure greater decrease pH. For least concentrated sample, more noticeable. Furthermore, particle size mainly occurred as a consequence pressurization but also depended concentration: aggregation disruption phenomena observed most samples. In terms microbial quality, was only treatment capable achieving effective control.